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Apple Crisp Cheesecake

 Apple Crisp Cheesecake
—Kelly Kirby, Westville, Nova Scotia
4 ServingsPrep: 20 min. Bake: 40 min. + chilling

Ingredients

  • 1/2 cup graham cracker crumbs
  • 1/4 cup quick-cooking oats
  • 4 teaspoons brown sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1 egg, lightly beaten
  • 3 tablespoons sour cream
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2/3 cup sliced peeled apple
  • TOPPING:
  • 1 tablespoon all-purpose flour
  • 1 tablespoon quick-cooking oats
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons cold butter

Directions

  • In a small bowl, combine the cracker crumbs, oats and brown sugar;
  • stir in butter. Press onto the bottom of a 6-in. springform pan
  • coated with cooking spray; set aside.
  • For filling, in a small bowl, beat cream cheese and brown sugar until
  • smooth. Add egg; beat on low speed just until combined. Stir in the

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Apple Crisp Cheesecake (continued)

Directions (continued)

  • sour cream, cinnamon and ginger. Pour over crust. Arrange apple
  • slices over filling. For topping, combine the flour, oats, brown
  • sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle
  • over apple.
  • Bake at 350° for 40-45 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around
  • edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Just before serving, remove sides of pan. Refrigerate leftovers.
  • Yield: 4 servings.
Nutritional Facts: 1 piece equals 451 calories, 30 g fat (18 g saturated fat), 136 mg cholesterol, 326 mg sodium, 40 g carbohydrate, 2 g fiber, 7 g protein.